Gehakte herring (herring salad)

4 servings

Ingredients

Quantity Ingredient
SERVES 4-6
2 larges Herrings; soaked over night, skinned & filleted
2 eaches Eggs; hard-boiled
1 each Tart Apple; peeled and grated
1 small Onion; very finely chopped
2 eaches Tb Lemon Juice <OR> 3 tb Vinegar
2 eaches Tb Salad Oil
2 eaches Tb Sugar, or to taste (optional)
3 eaches Tb Dry Bread, Honey Cake or cracker crumbs
x Pepper

Directions

Chop, mince or process the herring filets and eggs to a smooth pulp.

Grate into the apple and onion. Add lemon juice or vinegar and oil.

Taste and add sugar if liked. Stir in dry crumbs and add pepper.

Cover and allow to rest in the refrigerator for at least 1 hour.

Serve chilled with kichlach (biscuits) From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz Submitted By IN SEARCH OF PLENTY A HISTORY OF JEWISH FOOD (KYLE CATHIE On

04-06-95

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